Roasted Tomato Pizzettes ~ Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
20 medium: Tomatoes, Ripe
1 tbsp: Olive Oil,
2 large: Tomatoes, Oil-Packed
Basic Pizza Dough ~,
Sun-Dried, finely chopped
1 tsp: Each Fresh Thyme, Savory,
1 tsp: Red Pepper, crushed
-Parsley,
1/4 tsp: Sugar,
-And Basil, finely
1/2 tsp: Kosher Salt,
-minced,
1 tsp: Pepper, freshly ground
Directions:
1. Preheat oven to 425 F. 2. Put 16 tomatoes on a baking sheet and
roast them until the skin begins to split, about 15 to 20 mins. Set
aside. When cool, remove the skin, core, and seeds and drain in a
colander for 30 mins. Puree in a food processor or blender until
smooth. 3. Transfer the pureed tomatoes to a nonstick skillet. Add
the sundried tomatoes, red pepper, sugar, salt and pepper. Cover and
simmer over medium-low heat until the mixture thickens, about 20 to
30 mins. 4. Meanwhile, lower the oven temperature to 250 F. Core the
reamining 4 tomatoes and cut them crosswise into twenty-four 1/4-inch
slices. Brush a baking sheet with olive oil, spread the tomato slices
on the sheet, and bake until almost dry, about 2 hours. 5. Raise the
oven temperature to 425 F. Shape the pizza dough as in step 4 of the
Basic Pizza Dough recipe. Spread a thin layer of the tomato sauce on
top. Arrange the tomato slices in a circle on each pizza and sprinkle
the herb mixture over the tomato slices. Bake until the crust turns
golden brown, 15 to 20 mins. Makes 8 individual pizzas.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X
From: Dan Klepach Date: 10-09-95 (22:34) (159)
Fido: Cooking
Source from luhu.jp
roast them until the skin begins to split, about 15 to 20 mins. Set
aside. When cool, remove the skin, core, and seeds and drain in a
colander for 30 mins. Puree in a food processor or blender until
smooth. 3. Transfer the pureed tomatoes to a nonstick skillet. Add
the sundried tomatoes, red pepper, sugar, salt and pepper. Cover and
simmer over medium-low heat until the mixture thickens, about 20 to
30 mins. 4. Meanwhile, lower the oven temperature to 250 F. Core the
reamining 4 tomatoes and cut them crosswise into twenty-four 1/4-inch
slices. Brush a baking sheet with olive oil, spread the tomato slices
on the sheet, and bake until almost dry, about 2 hours. 5. Raise the
oven temperature to 425 F. Shape the pizza dough as in step 4 of the
Basic Pizza Dough recipe. Spread a thin layer of the tomato sauce on
top. Arrange the tomato slices in a circle on each pizza and sprinkle
the herb mixture over the tomato slices. Bake until the crust turns
golden brown, 15 to 20 mins. Makes 8 individual pizzas.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X
From: Dan Klepach Date: 10-09-95 (22:34) (159)
Fido: Cooking
Source from luhu.jp
Tags
Pizza